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    You are in: Home / Recipes / Hot Thai Shrimp and Green Tomato Curry Recipe
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    Hot Thai Shrimp and Green Tomato Curry

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    I Cook Therefore I Am's Note:

    From "Tomatoes" by Manisha Gambhir Harkins. Posted for ZWT III. This is really really good.

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    1. 1
      For the stock: Put the shrimp shells, chile, lemongrass, garlic, and shallots in a saucepan with 1 quart of water and bring to a boil. Simmer for about a half hour and then pour through a strainer. Only 1 1/2 cups of the stock is needed for this recipe. Reserve the rest by freezing.
    2. 2
      Heat the oil in a sauce pan and add the curry paste. Stir fry for several minutes, stirring constantly.
    3. 3
      Add the shrimp stock, ginger, and lemongrass to the pot and bring to a boil, then lower the heat to a rapid simmer.
    4. 4
      Add the coconut milk and stir constantly to keep it from separating.
    5. 5
      Lower the heat and simmer for 10-15 minutes.
    6. 6
      Add the shrimp and cook until just done.
    7. 7
      Add the tomatoes and cook for one minute so they're just heated through.
    8. 8
      Add the sugar, green onions, and cilantro.
    9. 9
      Serve with the jasmine rice to soak up the juice.
    10. 10

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    Nutritional Facts for Hot Thai Shrimp and Green Tomato Curry

    Serving Size: 1 (288 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 364.2
    Calories from Fat 170
    Total Fat 18.9 g
    Saturated Fat 12.6 g
    Cholesterol 172.8 mg
    Sodium 238.9 mg
    Total Carbohydrate 23.3 g
    Dietary Fiber 4.6 g
    Sugars 14.0 g
    Protein 28.6 g

    The following items or measurements are not included:

    green curry paste



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